Velvety Beggar’s Chicken Wrapped in Lotus Leaves
Welcome to my culinary journey! Today, I’m excited to share with you an exquisite recipe that hails from the rich tapestry of Chinese cuisine: Velvety Beggar’s Chicken Wrapped in Lotus Leaves. This dish is not only a feast for the palate but also a visual delight, encapsulating the essence of traditional Chinese cooking. It’s a perfect blend of flavors and textures, wrapped in the natural elegance of lotus leaves.
Introduction
This recipe, known as “Velvety Beggar’s Chicken,” is a classic Sichuan dish. The story behind its name is quite intriguing. Legend has it that during the Song Dynasty, a beggar found a chicken and decided to cook it. However, lacking utensils, he wrapped the chicken in lotus leaves and buried it in the ground. After several hours, the aroma drew people’s attention, and the dish became popular. The texture of the chicken is tender and smooth, hence the term “velvety.” The lotus leaf adds a unique earthy fragrance, enhancing the overall experience.
Ingredients
- Chicken: 1 whole chicken (about 1.5 kg)
- Ginger: 3 slices
- Scallions: 4 pieces, cut into 6 cm lengths
- Garlic: 6 cloves, peeled
- Soy Sauce: 3 tablespoons
- Rice Wine: 2 tablespoons
- Sugar: 1 tablespoon
- Vegetable Oil: 2 tablespoons
- Lotus Leaves: 4 large fresh or dried lotus leaves
- Red Dates: 6-8 pieces
- Cooking Wine: 2 tablespoons
- Five-Spice Powder: 1 teaspoon
- Sesame Oil: 1 teaspoon
- White Pepper: 1/2 teaspoon
- Water: As needed
Preparation
- Prepare the Chicken: Rinse the chicken thoroughly under cold water. Pat dry with paper towels. Make sure to remove any excess fat or skin if desired. This step ensures the chicken cooks evenly and retains its flavor.
- Marinate the Chicken: In a mixing bowl, combine soy sauce, rice wine, sugar, vegetable oil, five-spice powder, sesame oil, and white pepper. Mix well. Add the chicken to the marinade and ensure it is fully coated. Cover the bowl and refrigerate for at least 2 hours, preferably overnight. This allows the flavors to penetrate the meat, making it more tender and flavorful.
- Prepare the Lotus Leaves: If using fresh lotus leaves, rinse them under running water. Remove any tough veins and stems. If using dried lotus leaves, soak them in warm water until they become pliable. This will make them easier to wrap around the chicken.
- Stuff the Chicken: Preheat your oven to 180°C (350°F). Place the marinated chicken on a cutting board. Insert scallions, ginger slices, garlic cloves, and red dates into the cavity of the chicken. This not only infuses the chicken with additional flavors but also helps keep it moist during cooking.
- Wrap the Chicken: Take one lotus leaf and place it on a flat surface. Lay the stuffed chicken on top of the leaf. Fold the sides of the leaf over the chicken, then roll it up tightly. Repeat this process with the remaining lotus leaves and chicken pieces. Secure each bundle with kitchen twine to prevent it from unwrapping during cooking.
- Cook the Chicken: Place the wrapped chickens in a baking dish. Pour enough water into the dish to cover the bottom but not the chickens. Drizzle cooking wine over the top of the bundles. Cover the dish with aluminum foil to retain moisture and heat. Bake in the preheated oven for approximately 1 hour and 30 minutes, or until the chicken is fully cooked and the juices run clear when pierced with a knife. Allow the chicken to rest for 10-15 minutes before unwrapping.
Cooking Tips
Choosing the Right Chicken: For the best results, use a young, tender chicken. A Cornish hen or a small chicken works perfectly. Avoid using older chickens, as they tend to be tougher and less flavorful.
Marinating Time: The longer you marinate the chicken, the better the flavors will develop. If possible, prepare the marinade the day before and refrigerate overnight. This will allow the chicken to absorb all the delicious flavors.
Lotus Leaves: Fresh lotus leaves can be found in Asian markets. If unavailable, dried lotus leaves are a suitable alternative. Soak them in warm water until they are soft and pliable before using.
Wrapping Technique: Ensure that the chicken is well-sealed within the lotus leaves. This prevents the steam from escaping during cooking, which is crucial for maintaining the moisture and flavor of the dish.
Serving Suggestions
Velvety Beggar’s Chicken Wrapped in Lotus Leaves is best served hot, directly from the oven. It pairs wonderfully with steamed jasmine rice, stir-fried vegetables, and a side of pickled mustard greens. The earthy aroma of the lotus leaves complements the rich, savory flavors of the chicken, creating a harmonious dining experience.
For a more authentic touch, serve the dish family-style, allowing everyone to unwrap their own portion. The presentation is part of the charm, and sharing this dish brings a sense of community and celebration to the table.
Nutritional Information
| Calories | Fat | Carbohydrates | Protein | Sodium |
|---|---|---|---|---|
| 350 kcal per serving | 15 g | 10 g | 40 g | 500 mg |
Conclusion
Velvety Beggar’s Chicken Wrapped in Lotus Leaves is a testament to the artistry and craftsmanship of Chinese cuisine. It combines simplicity with sophistication, offering a delightful balance of flavors and textures. Whether you’re a seasoned chef or a beginner in the kitchen, this dish is sure to impress your guests and leave a lasting impression. Enjoy the process of cooking and savor every bite of this exquisite meal.
